1 cup whole milk, warm
1 ½ tablespoons sugar
1 heaped teaspoon Instant or Active Dry Yeast
2 Large Eggs (room temperature) lightly beaten
1 stick unsalted butter, melted
4 cups All-purpose flour
1/4 teaspoon salt
½ cup melted butter for glazing
4 tablespoons brown sugar
3 teaspoons powdered cinnamon
1 apple peeled and diced
1 cup crushed walnuts
1 cup powdered sugar
3 tablespoons melted butter
Warm the milk slightly, should be blood temperature, (if you put your CLEAN finger into it) you should feel neither cold nor hot, just right!
In a small bowl add milk to the sugar and stir to dissolve. Add yeast and stir gently, then let sit in a warm place for 10 minutes.
In a large mixing bowl add the melted butter and lightly beaten eggs. Tip in the flour and salt, followed by the milk mixture. Using a wooden spoon mix till dough starts to pull together.
At this point you can put your clean hand in and knead the dough till it resembles a smooth and homogeneous ball.
Allow the dough to sit in the bowl covered and undisturbed for 2 - 3 hours or until it has double in volume.
Roll the dough out into a large rectangular shape approximately ¼ inch in thickness, brush with butter, scatter over as evenly as possible the sugar, followed by the cinnamon, sprinkle over the diced apple and crushed walnuts.
Roll up the dough into a firm long sausage shape, cut roll into 1.5 inch pieces.
Place into the CRUX 5.3 Qt air convection fryer lined with parchment paper allowing for a ½ inch gape between each scroll. Prove for 30 minutes to an hour in a warm place (they should double in size.
Set to cook at 330F for 18 minutes, once cooked allow to rest for 5 minutes before inverting onto a cake rack.
Mix glaze ingredients together, if a little thick add a couple of drops of milk.
Glaze the scrolls, by drizzling mixture over the top.